Brunch Recipe: Fluffy Lemon Poppyseed Muffins

Brunch Recipe: Fluffy Lemon Poppyseed Muffins

Lemon Poppyseed Muffins make for a quick breakfast to grab on the go, a lazy morning reading the paper or streaming movies in bed, or as a go-to brunch staple that can be made in advance. This recipe uses Greek Yogurt to make it extra moist, juicy and *SO FLUFFY*. Serve with toppings such as raspberry preserves or honey butter. Delicious when fresh out of the oven, but can also be prepared a few days in advance and kept in an airtight container for 3-4 days.

Yields 12

Brunch Recipe: Fluffy Lemon Poppyseed Muffins
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  • 1⅓ cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 tablespoons of butter
  • ¾ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla (or almond) extract
  • 2-3 tablespoons Zest of lemon (depending on how lemon-y you wish)
  • 2 tablespoons fresh lemon juice
  • ¾ cup plain Greek yogurt (lemon or vanilla can also be used if desired)
  • 1-2 tablespoons poppy seeds (to taste)
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  1. Preheat oven to 450 for large muffins, 425 for mini muffins.
  2. Grease the muffin pan.
  3. In a medium bowl whisk together flour, baking soda, and salt.
  4. In a large bowl cream together butter, sugar, eggs, vanilla extract, lemon zest and juice, and greek yogurt. Add dry ingredients and mix until combined.
  5. Stir in the poppy seeds. Don't over stir the mix.
  6. Fill muffin tins about ⅔ full with muffin batter.
  7. Bake for 12-16 minutes until they pass the clean toothpick test.
  8. Allow cooling on a wire rack.


Add a handful of fresh raspberries for an explosion of taste and color. Adjust baking time to closer to 14 minutes than sixteen for berries.



2678 cal


58 g


477 g


70 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

  • Plain Yogurt instead of Greek: use 1/2 cup instead of 3/4
  • Add a dash of Lemon extract (to taste, if desired)
  • Add a handful of fresh raspberries to taste (baking time adjusts closer to the 14-minute mark)

Makes a dozen large muffins

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